Friday, 5 May 2017

Carrot Cake - Easter Special







CARROT CAKE - EASTER SPECIAL

   Carrots cakes are typically made during Easter times. This time I got again a recipe from Chefkoch.de, which came out super.

Made 2 times till now. First for Easter celebration in the church and second for sons Holy Communion.  Recieved very positive remarks both times. The recipe is recommandable and i will be making it again ;)

THINGS NEEDED:

Carrots grated - 375gm
Sugar              -  250 gm
Eggs                - 4
Vegetable Oil  - 250 ml
Cinnamon       - 1 tsp
Backing powder - 2 tsp
All purpose flour- 250 gm
Almonds powdered - 200 gm

For frosting :
Sugar, powdered - 100 gm
Cream cheese (Frischkäse) - 300 gm
Vanillasugar - 1 tbsp
Lemon Juice - 2 tbsp

PREPARATION METHOD:

Beat Eggs and sugar till creamy .
Mix in oil, cinnamon .
Add grated carrots, powdered almonds.
Mix flour and backing powder. Then add it into carrot mixture in 2 batches .
Mix uniformly.
Pour into a 28 inch form and bake in 180 degrees for 45 minutes.

Mix well the ingredients for frosting and
apply uniformly over the cooled down cake.
Decorate with iced carrots and chopped pistas.





Sunday, 16 April 2017

Potato Brussels sprouts puree




POTATO PUREE 


THINGS NEEDED:

Potatoes  3 cup
Brussels sprouts 3 cup

Parsely leaves - 2 spring
Cream - 100 ml around
Butter

PREPARATION METHOD:

Coarsely chop both vegetables . Add half  measure water. Enough salt. Cook covered.
Add parsely leaves, cream and puree using stab mixer.
Add 1 tsp butter for taste.

Friday, 24 March 2017

Pumpkin Cream Soup





PUMPKIN CREAM SOUP 


Just love the Autumn for  all the colours it has to offer.....green, yellow, orange, red and brown.

It was the harvest time both for us and the wild bunnies behind our Garden.

We got lot of Raspberries, Tomatoes, Red current berries Strawberries and 3 big Pumpkins this time...

The Pumpkins were mostly green as I plucked em. Stored them in a carton in the Basement. Found them full in orangish yellow after 3 weeks.

I have made the soup a couple of times now. Its healthy .
Always loved by my people :)


Things needed :


1/2 Pumpkin - peeled, cut into chunks 5 cup around
White radish - 1 big whole, peeled cut into chunks
Carrot - 1 big
Potato - 1 cup

Chicken broth - 2 sp
Parsley leaves
Cream - 200 ml

Preparation method:


Peel and cut all Vegetables into big chunks .
Cook all vegetables covered adding chicken broth and water ( water level should be lower to the vegetables).
When done add 150 ml cream, parsley leaves, puree using a stabb mixer.
Serve hot pouring some cream on top .

Sunday, 26 February 2017

Rinder Gulasch / Beef goulash




Tomorrow is Sunday and we are celebrating Carneval.(Scroll down to see some pics from carneval)  Its going to be loud and colourful and there will be cheerful happy ppl all around the streets tomorrow .  My good friend invited to go there with kids .
Prepared some extra amount of  food saturday evenings, Rinder Gulasch / Beef goulash and spiral noodles.. All prepared for "Fasching sunday".



Things needed


Beef  -  1 1/2 kg
Tomotoes - 1 chopped
Carrots - 2 cup, sliced thin
Onions - 2 cup , big chopped

Savoy leaves - 1 cup, chopped big
Green pepper - 1 chopped big

Olive oil - 1/2 cup
Garlic chopped - 2 tbsp
Tomato paste - 5 tbsp around

Parsley leaves chopped -  2 tbsp
Red sweet paprika powder - 3 sp
Corn starch - 2 tbsp
Beef goulash spice mix - if any , 2 tbsp .
I used a native Bulagarian Beef goulash powder which i had then


Preparation method


Marinate the cleaned Beef with some salt , the Beef goulash powder and set aside.
Heat olive oil in a pan. Fry chopped garlic till the rawness goes.
Add some from chopped onions and then Beef .
Saute till the meat turns white in color.
Add water  chopped tomatoes and allow to cook covered for around 30 min. in medium heat.

In another pan heat some olive oil, saute tomato paste in it.
Add cut vegetables. Saute for 5 min.

Mix the vegetables and meat together.
Add the spices..paprika powder,parsley leaves, goulash powder etc.
cook covered for 10 min.

Mix corn starch with some water extra and mix well into the goulash.
Cook for 5 min sauting and its done.


------------------------------------------From Frankfurt Carneval 2017--------------------------------------



















Sunday, 19 February 2017

Weekend Cooking - Parippu curry with rice

Rice with Parippu curry, thoran, fish fry, Pickle and pappadam


Its Sunday Morning! 
After sending my son to Church with his father entered the Kitchen.
 We had absolutely no food, refrigenerator was empty as well . 

So I started, washed rice and set it up to cook in a deep pot. Washed roasted dal and add some turmeric and salt set it to cook in a pressure cooker. 

Let the frozen fish sink in warm water ..

Chopped some long beans , onions and fried it .
Ground some coconut with jeera and garlic, took one sportion for thoran 
and another for parippu curry. 

Fried papadam. Marinated the fish with chilly powder salt and some tamarind i took for dal curry. Fried them as well with tonns of curry leaves . 

Drained rice and I am done.

After craving for a long week for some rice and curry , it was rather a treat.

Cooking is fun , so do eating . Guten Apetit ;)